- Beef roast, cut into bite size pieces
- Egg noodles, 9-12 ounces
- 2 cups bone broth
- 1 cup water
- Salt and pepper to taste
- 1/4 cup butter (for gravy)
- 1/4 cup flour (for gravy)
- 2 cups bone broth (for gravy)
- Salt and pepper to taste (for gravy)
Bring bone broth and water to a boil, add egg noodles and reduce heat to a simmer. Allow the noodles to absorb about 2/3 of the liquid, add the beef and simmer for an additional 15 minutes. Remove from heat and season with salt and pepper. At this point you can serve the beef and noodles or add a beef gravy (see at right). Great served over mashed potatoes.
Melt butter in a saucepan over medium heat, add flour and whisk together, removing all lumps. Cook for about 5 minutes, stirring constantly until light brown in color. Turn heat to low and slowly add broth, stirring continually. Season with salt and pepper. Return gravy to medium heat. Stir until boiling and gravy thickens. Serve over beef and noodles.